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Preppy Kitchen · ♥ 20.8K likes · 1.2M views · 16 min video
Read about mascarpone in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup espresso or very strong coffee
- ½ cup dark rum
Brew the espresso or strong coffee, cool to room temperature and pour into a medium bowl; stir in half a cup of dark rum for the soaking liquid.
Coffee and rum soak
- 16 oz mascarpone
- ¼ cup dark rum
In a large bowl whisk or beat the mascarpone with a quarter cup of dark rum until creamy and consistent.
What mascarpone is
- water
Set up a double boiler: a bowl over a medium pot with about two inches of water, brought to a simmer over medium heat.
Whisk constantly over the simmering water until light in colour, the sugar dissolved and slightly thickened, about 5 to 8 minutes; this cooks the yolks to 160 so they are food safe.
Take off the heat and beat into the mascarpone with a hand mixer; chill about 15 minutes to set up.
Knowing when the base is done
- 2 cup cold heavy cream
- 2 tsp vanilla
Whip the cold heavy cream and vanilla from low to high to soft peaks; finish by hand to a stiff but not overworked peak.
Fold the whipped cream into the mascarpone mixture until no streaks remain, keeping the bubbles.
- 2 package ladyfingers
Dip each ladyfinger for about two seconds, flip, and lay in a 9 by 13 inch dish to make a bed; trim to fit.
Spread half the mascarpone mixture over and smooth with an offset spatula; repeat with a second layer of dipped ladyfingers and the rest of the cream.
Layering and make-ahead
- ⅓ cup cocoa powder
Sprinkle the cocoa powder all over the top; clean the edge with a damp paper towel.
Cocoa on top and chilling